Good morning here we will give you a recipe ‘chebureki’ deep-fried meat stuffed pastry which is appetizing The way making it is very very easy. You just need to be careful to get results from ‘chebureki’ deep-fried meat stuffed pastry which has aroma and taste that can evoke our tastes.

So that the result of ‘chebureki’ deep-fried meat stuffed pastry, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare ‘chebureki’ deep-fried meat stuffed pastry the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required for prepare

1. Take 2 cups Bread Flour OR Plain Flour
2. Prepare 1/2 teaspoon Salt
3. Take 3/4 cup Warm Milk OR Warm Water
4. Prepare 2 tablespoons Sunflower Oil OR Oil of your choice
5. Prepare Oil for frying
6. Prepare Filling
7. Take 200 g Pork Mince *OR Beef, Chicken, Lamb Mince
8. Take 1 clove Garlic *grated OR finely chopped
9. Use 1/2 Onion *grated OR VERY finely chopped
10. Prepare 1/2 teaspoon Salt
11. Prepare Ground Pepper
12. Prepare Water
13. Prepare *Note: Depending on the type of Meat, you can add Herbs and Spices such as Cumin, Thyme, Oregano, OR etc. You may wish to add some grated Cheese as well

Place a couple of tablespoons of the filling on one side of the tortilla and press the filling into a thin layer. Fold the tortilla over to cover the filling. Press a fork alongside the open edge of the tortilla to seal the filling inside. Pour oil into the sauté pan and put on moderate fire.

How to make:process ‘Chebureki’ Deep-fried Meat Stuffed Pastry:

1. Combine Flour and Salt in a bowl. Add Warm Milk (OR Water) and Oil, mix until a dough comes together. Knead, adding extra Flour if required, until smooth and elastic. Wrap the dough in plastic food warp and allow it to rest.
2. In a mixing bowl, combine Filling Ingredients. If you grate the Onion, add all the liquid as well. The mixture is probably too thick to spread easily. Add some Water and mix well and make the mixture soft. *Note: You may wish to add some whisked Egg instead of Water.
3. Turn the dough onto lightly floured surface and divide into 8 even portions. Roll one portion into a ball and cover remaining portions with plastic wrap to stop drying out.
4. Roll out the ball of dough into a round about 2mm thin. Thinly spread the Meat mixture over 1/2 of the round, leaving the edges, fold in half, then gently press down to remove air, and seal the edges by pressing down with a fork.
5. Repeat with remaining Dough and Meat mixture.
6. Deep-fry ‘Chebureki’ one or two at a time in medium hot Oil until both sides are nicely browned. Transfer to a wire rack OR paper towel. *Note: If Oil is too hot, ‘Chebureki’ get browned too quickly before Meat mixture is cooked.
7. Enjoy ‘Chebureki’ hot OR warm.
8. Done and ready to serve!

Cut the edge of dough with a disc knife or press it with a fork. The meat is layered thin enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, is soft and pliable, but not sticky. The dough is separated into small balls and each is rolled out with a thin rolling pin. Directions: Make a deepening in the mound of flour and stir in the egg, salt and water.

me, the simple preparation of ‘Chebureki’ Deep-fried Meat Stuffed Pastry above can help you prepare food that are interesting and delicious. great for family/friends Good luck!